'Jaffa' shortbread crumble bars
Makes: 16 squares
Prep time: 20 minsTotal time: 
Recipe photograph by Martin Poole
'Jaffa' shortbread crumble bars
The slightly bitter edge of marmalade cuts through the sweetness in these buttery chocolate-orange squares
Makes: 16 squares
Prep time: 20 minsTotal time: 
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Nutritional information (per serving)
Calories
317Kcal
Fat
13gr
Saturates
8gr
Carbs
47gr
Sugars
35gr
Fibre
1gr
Protein
2gr
Salt
0.1gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
Ingredients
- 200g soft unsalted butter, plus extra to grease
- 200g caster sugar
- 2 medium egg yolks
- 1 tsp vanilla extract
- 250g plain flour
- 1 tsp baking powder
- 1 x 454g jar marmalade (choose one that has a fairly firm jellied texture)
- 100g chocolate chunks
Step by step
Make it gluten free
Use gluten-free plain flour and baking powder and add ½ teaspoon xanthan gum with the dry ingredients.
- Preheat the oven to 180°C, fan 160°C, gas 4. Grease and line a 20cm square baking tin with baking paper, leaving excess paper overhanging to help lift the bars out of the tin later.
- Cream the butter and sugar together until pale and fluffy, then mix in the egg yolks and the vanilla. Sift in the flour, baking powder and a pinch of salt and mix in until just combined – don’t overwork it – then bring together by hand.
- Press three-quarters of the shortbread mixture into the tin, firming it down in an even layer. Spread the marmalade evenly over the top.
- Crumble the rest of the shortbread mixture over the top (you want it to be in small chunks), then scatter with the chocolate chunks.
- Bake for 30-35 minutes, covering the tin after 20 minutes with foil or baking paper. The bake will be bubbling and soft, so leave in the tin to cool completely, for at least a couple of hours. Use the paper to help lift it out of the tin and slice into squares. The jaffa shortbread keeps for at least a week in an airtight container.
